Title: Eggs with Potatoes in Salpicon
Categories: Med01
Yield: 4 servings

2 Chicken eggs
1 lb Tiny new potatoes
Salt; to taste
6 tb Extra-virgin olive oil
2 tb Sherry vinegar
2 tb Tiny capers; non pareil
2 tb Chopped cornichon pickles
1 tb Dijon mustard
1/2 ts Ground cumin
2 Garlic cloves; thinly sliced
1 Scallion; sliced very thin
2 tb Chopped roasted pepper
1 tb Hot paprika
2 tb Chopped parsley

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and
remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile,
boil potatoes in salted water until just tender, drain and cut into
quarters and place in a mixing bowl, still warm. Add olive oil, vinegar,
capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper,
paprika and parsley and stir well to coat. Divide potato salad among 4
plates. Cut eggs in half, place over potatoes and serve. This recipe yields
4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B06 broadcast 06-01-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.